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Lenten Red Lentil Soup
Instructions
I prepare the ingredients for the lenten red lentil soup. The vegetable quantities can vary by about 20–40 g. Thyme is optional, but it gives the dish its characteristic fresh aroma.
Rinse the lentils several times under running water.
Roughly chop the onion and garlic. The size does not matter, since the vegetables will be pureed.
Pour the vegetable oil straight into the soup pot. Place the pot on the heat and add the chopped onion and garlic.
There is no need to fry the onion and garlic until golden; just sweat them gently, so keep the heat moderate.
Cut the potatoes into small cubes so they cook through faster.
Do the same with the carrots.
Add the vegetables to the pot along with the thyme. Cover with the lid and simmer for about 10 minutes, stirring occasionally so the bottom does not catch. The potatoes need to soften, so this may take a little more or less time depending on the variety and the size of the cut.
Once the vegetables are done or almost done, add the lentils.
Stir everything and sauté the lentils with the vegetables for a couple of minutes, so the soup takes on more of the lentil flavour. Season with pepper.
Pour in the hot water, but not all of it at once.
It should only just cover the ingredients (a thick mixture is easier to blend than a liquid one, which splatters hot droplets).
If a little foam has formed, skim it off and add the tomato paste. Cover the pot and cook everything for 15 minutes.
In that time the lentils will cook down.
Now you can puree the soup, having taken it off the burner. Only switch the blender on and off when it is fully submerged in the mixture, so that hot splashes do not fly everywhere.
Add the remaining water. Salt the soup. You can adjust its thickness to your liking by adding more or less water.
Return the pot to the stove and bring the mixture to a boil.
The lenten red lentil soup is ready. I serve the lenten soup hot. You can sprinkle it with pieces of sweet paprika and green onion, which will heighten the aroma of this lovely dish. Another way to serve it is with sour cream. It makes the flavour a little different, but interesting too.
Tips
- 1
Sweating the onion and garlic is the "secret" of the aroma. Do not fry them until golden, just sweat them gently, so the aroma is preserved and does not "burn off" during the long simmer.
- 2
Browning the lentils briefly is the "secret" of the flavour. Two minutes with the vegetables and no water lets the lentils "open up" and later give the soup a bright, nutty taste.
- 3
Using little water for blending is the "secret" of smoothness. A liquid mixture splatters hot droplets and does not puree evenly, while a thick one lets the blender work cleanly.
- 4
Salting at the end is the "secret" of the consistency. Salt added to lentils slows down their cooking. Cook them until soft first, then salt, and the lentils break down in 15 minutes. The same principle works with other kinds of lenten puree soups.
FAQ
Which lentils should I choose? +
Red or orange lentils are ideal (250 g – they cook down quickly in about 15 minutes). Alternatives: yellow lentils (250 g), brown lentils (250 g – they need longer, 25–30 minutes), dark-green Puy lentils (250 g), green lentils (250 g – they hold their shape), a 50/50 mix of red and green (125 g each – an interesting texture), or black Beluga lentils (250 g). Do not use old lentils (they cook down poorly) or a seasoned side-dish mix. For the classic lenten soup, red lentils are the way to go.
What can I use instead of thyme? +
Alternatives: dried rosemary (1 tsp – brighter), oregano (1 tsp), an Italian herb mix (1 tsp – versatile), dried dill (1 tsp – milder), ground cumin (1/2 tsp – an Eastern note), a Provençal herb mix (1 tsp), or fresh thyme sprigs (3–4 sprigs). Do not use salt-based thyme seasonings (they over-salt the dish) or dried salad mixes. For the classic version, use plain dried thyme.
How long does the puree soup keep? +
In the refrigerator, in a covered pot, for 2–3 days. Any longer and the puree soup separates and loses its uniformity. Before serving, reheat it over low heat, stirring constantly. In the freezer, in portions, it keeps for up to 1 month; thaw it in the refrigerator for 8–10 hours. On the second day the flavour is deeper and brighter. Do not leave it at room temperature for longer than 4 hours, as it spoils quickly.
What can I serve the lenten soup with? +
A classic for the lenten table: with garlic croutons made from dark bread, or with crunchy croutons. With a slice of fresh rye bread and butter. With fresh herbs (dill, parsley, cilantro). With a spoonful of olive oil and lemon juice on top. With finely chopped sweet paprika. With pickled cucumbers. With boiled rice or bulgur for a more filling lunch. It is a light, wholesome soup for everyday meals, fasting periods, and healthy eating.
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